Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

Table 6

Organoleptic characteristics of the control sample and new bun formulations.

Sample	Colour	Smell	Surface	Taste	Form	Crumb condition
						Baked	Promes	Porosity
Sample no. 1	Light yellow	Specific to this type of product	Glossy, nondestructive	Specific to this type of product	Rounded, not vague, and without imprints	Baked, not wet to touch, and elastic	No lumps and traces of impurities	Developed, void-free, and compacted
Sample no. 2	Light brown	Characteristic of this type of product with a pronounced smell of sugar beet	Glossy, nondestructive	Characteristic of this type of product with a pronounced taste of sugar beet	Rounded, not vague, and without imprints	Baked, not wet to the touch, and not elastic	No lumps and traces of impurities	Developed, void-free, and compacted
Sample no. 3	Light brown	Characteristic of this type of product with a pronounced smell of sugar beet	Glossy, nondestructive	Characteristic of this type of product with a pronounced taste of sugar beet	Rounded, not vague, and without imprints	Baked, not wet to the touch, and not elastic	No lumps and traces of impurities	Developed, void-free, and compacted
Sample no. 4	Light yellow	Specific to this type of product	Glossy, nondestructive	Specific to this type of product	Rounded, not vague, and without imprints	Baked, not wet to touch, and elastic	No lumps and traces of impurities	Developed, void-free, and compacted
Sample no. 5	Brown	Specific to this type of product	Glossy, nondestructive	Specific to this type of product	Rounded, slightly vague, and without imprints	Baked, not wet to touch, and elastic	No lumps and traces of impurities	Developed, void-free, and compacted
Sample no. 6	Light brown	Specific to this type of product	Glossy, nondestructive	Specific to this type of product	Rounded, not vague, and without imprints	Baked, not wet to touch, and elastic	No lumps and traces of impurities	Developed, void-free, and compacted
Sample no. 7	Not even, light brown	Specific to this type of product	Glossy, with undermining	Specific to this type of product	Not even	Not baked, not wet to the touch, and not elastic	No lumps and traces of impurities	Compacted, solid
Sample no. 8	Yellow, not even	Specific to this type of product	Glossy, nondestructive	Specific to this type of product	Rounded, not vague, and without imprints	Not baked, damp to the touch, and not elastic	No lumps and traces of impurities	Developed, void-free, and compacted
Sample no. 9	Brown	Specific to this type of product	Glossy, nondestructive	Specific to this type of product	Rounded, not vague, and without imprints	Baked, not wet to touch, and elastic	No lumps and traces of impurities	Developed, void-free, and compacted
Sample no. 10	Light brown	Specific to this type of product	Glossy, with undermining	Specific to this type of product	Rounded, not even, and without imprints	Baked, not wet to touch, and elastic	No lumps and traces of impurities	Undeveloped, with emptiness, and compacted
Sample no. 11	Light brown	Specific to this type of product	Glossy, nondestructive	Specific to this type of product	Rounded, not even, and without imprints	Baked, not wet to touch, and elastic	No lumps and traces of impurities	Undeveloped, void-free, and compacted

Note: Promes: the state of the crumb of a bakery product, characterized by the absence of unmixed raw materials.